Tuesday, January 8, 2008

Expresso Carmels


I saw these I knew that P's office would love them. So I figured I conquered Brittle I could move on to Caramel. I will say that Heidi's are much more flecked than mine but I'm hoping that is because she used beans not powder like I did. And I chose to forgo the nuts as there are people who are allergic so might as well make it so all can enjoy. I followed her recipe to a T otherwise.

Expresso Caramels

2 1/2 cups walnuts, toasted and chopped
1 cup heavy cream
1 tablespoon espresso powder / finely ground espresso beans
1/2 teaspoon sea salt
1 cup honey

Place the nuts in a medium sized, glass or ceramic mixing bowl.

In a medium, thick-bottomed saucepan heat the cream, espresso powder, and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to a simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches 260F degrees - hard ball stage. Remove from heat.

Pour the caramel over the nuts and stir until all the nuts are well coated. Place the bowl in the refrigerator for 10 or 15 minutes to allow the caramel to thicken before you attempt to shape it. It is easier to handle this way - not as much spread. Stir one last time and drop by tablespoonful onto a prepared baking sheet (Silpat, parchment-lined, or oiled). Alternately, skip the nut addition and simply spread the (cooled but not set) caramel out on a slab or parchment-lined pan, let it cool completely before cutting into small pieces. Wrap & twist in parchment paper.

In either case keep the caramels in a cool place (or refrigerate) until completely set.

Makes 1 1/2 dozen nut caramels, or a couple dozen individual caramels (depending on the size).

I heard these were very good!

2 comments:

  1. Oh how delicious do those look? Yum!

    ReplyDelete
  2. I made those from Heidi too! I love them!!

    ReplyDelete

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